Saddle of venison Baden-Baden
Venison Baden-Baden is a known variant of venison - roast . The game dish is named after the city of Baden-Baden and is one of the traditional dishes of Baden cuisine .
A saddle of venison spiced with juniper berries and topped with bacon or Black Forest ham is cooked in the oven and doused with sour cream . Characteristic of the Baden-Baden saddle of venison are the steamed pear halves that are filled with currant jelly or cranberries and served with this roast , as well as the spaetzle that is served as a side dish.
Historical
Originally the saddle of venison was peppered with strips of bacon. However, since this destroys the fine meat fibers, the roast is nowadays covered with bacon or fat-rich slices of ham ( barded ).
useful information
Johannes Mario Simmel immortalized the saddle of venison in Baden-Baden in his book “ It doesn't always have to be caviar ”.
Individual evidence
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
- ↑ Saddle of venison Baden-Baden on kochmeister.com
- ↑ Johannes Mario Simmel: It doesn't always have to be caviar: the daring adventures and exquisite cooking recipes of the unwilling secret agent Thomas Lieven. Volume 29 of Complete Paperback Edition, Droemer Knaur, 1971, page 479